Combine the DRY RUB ingredients in a small bowl.
Pat dry pork chops using paper towels, use your hands to rub the RUB mixture into them, set aside.
Turn Instant Pot on to SAUTE mode. Once it reads HOT, add oil and wait for it to start shimmering.
Brown pork chops in batches, about 2 minutes per side, until nicely golden on each side. Remove from Instant Pot and set aside. Make sure they are GOLDEN BROWN.
Add white wine to the Instant Pot and scrape any brown bits from the bottom of the pot. Deglaze well to avoid getting a burn notice.
Add 1 cup of chicken broth.
Next in this order, add sliced mushrooms in an even layer, chopped onion, and the browned pork chops on top.
Top with cream of mushroom soup.
Seal the lid and turn the Instant Pot to HIGH pressure for 15 minutes, it will take 15-20 minutes for the IP to come to pressure.
Once done pressure cooking, allow the Instant Pot to naturally release for 10 minutes, then release manually the remaining pressure.
Remove pork chops from the gravy and set aside on a plate, cover with foil.